I am your typical housewife living in high maintenance suburbia. I have a handsome husband, 2 kids and a flock of pet chickens. I try and feed my family with $100 a month. With the help of coupons, gardening and bartering I am able to squeeze the most out of our grocery budget and still manage to have a little fun along the way.

The Best Rhubarb Cherry Cobbler Recipe

If you only make one of my recipes this year, make this rhubarb cherry cobbler recipe

This dessert is an absolute 5 out of 5, 10 out of 10, 100 out of 100 and if you don’t make it, you will totally be missing out on the best dessert I have ever made. SERIOUSLY… this recipe for Rhubarb cherry cobbler is the best thing ever. Even the HH said so. I couldn’t believe it.

I had it for dessert last night and breakfast this morning and I wish I had a fast forward button because I am already craving it again. This recipe for rhubarb cherry cobbler is one of those tried and true, old fashioned, grandma made it once a year when rhubarb was in season type of recipes that everyone came running to the table for year after year.

In a large bowl combine the flour, oats, brown sugar, cinnamon and salt and stir well. Cut the butter into the flour mixture until everything is nice and crumbly.

Place 2 cups of the crumb mixture into the buttered baking dish and press firmly into place. Cover the crumb mixture with rhubarb and set aside.

In a small saucepan, combine the water, sugar and Clear Gel and cook over medium heat until mixture has thickened, about 3-5 minutes. Remove from heat and stir in the extract and cherry filling and continue to stir until everything is combined. Spoon the mixture over the rhubarb. Sprinkle the remaining crumb mixture over the cherries and bake until filling is nice and bubbly and the topping has lightly browned, about 40-45 minutes.

Rhubarb stalks (the only edible part) are very tart and when sugared make delicious desserts! Pairs well with a lot of fruits. When making crisps without other fruits, I like to add orange zest or essential oil. Orange extract will work, too. My Mama used to sauce it, cooked down with some water and sugar. Think sweet-tart applesauce.

My little granddaughters eat short pieces raw and unsugared. They essentially crunch the stalk and suck out all the tangy juice!

I have been Pinning savory rhubarb recipes, seems it goes well with pork, but I haven’t tried any yet.

It’s very tart. I used to eat it raw as a kid. I think all the strawberry recipes over do the sugar and you get any of the rhubarb flavor. I always cut any recipe sugar in half when I bake. You can always add more sweetness like ice cream or whip cream if it’s not sweet enough.

Amber, Try rhubarb with apples. My Grandmother made rupple pie with a combination of both rhubarb and apples, probably 1:1. I recently made a rupple crisp, adding 1/2 C brown sugar and a bit of vanilla to the apple, rhubarb mix and white sugar to the crumb on top. It was delicious with a bit of cream.

We used to eat a lot of rhubarb here in Scotland, but it seems to be less popular now. No idea why, as it’s gorgeous. Possibly/probably the availability and abundance of so much out of season/grown abroad fruit has a lot to do with it unfortunately. I well remember every year when I was a bairn, getting stalks of raw rhubarb and wee bags of sugar to dip them in. No wonder the Scots have notoriously bad teeth!
If you don’t fancy it as a pudding, then rhubarb sauce, just like goosegogs goes really well with any oily fish, especially mackerel, the astringency cuts through the oiliness.

I made this today and I have to say, I was disappointed. It was too sweet for our tastes (despite using a bit more than 4 cups of rhubarb) and the crust was super thin and it fell apart. My kids liked it; husband could only taste rhubarb, and I could only taste cherry.